Parmesan and Gruyere Butternut Squash Gratin

  • Difficulty: Medium
  • 25 minutes
  • 4 servings

A classic of French cuisine, this gratin looks so good and its taste matches the looks. The crispy golden crust pairs extremely well with the cheesy, creamy texture. If you find the squash too sweet for this combo, you can replace it with potatoes or pasta.

Ingredients Needed for Parmesan and Gruyere Butternut Squash Gratin

1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, diced
2 fresh thyme sprigs, chopped
8 ounces of baked butternut squash, cubed
1 cup chicken stock
salt
pepper
1 teaspoon nutmeg
¼ cup melted butter
¼ cup breadcrumbs
¼ cup parmesan, shredded
½ cup heavy cream
½ cup gruyère, shredded
fresh parsley for garnishing

How to Cook Parmesan and Gruyere Butternut Squash Gratin

  1. Heat the vegetable oil in a cast-iron pan and add the onion, garlic, and thyme. Cook and stir until the onion is tender.
  2. Add the squash and chicken stock, stir and cook until it simmers, then season with salt and pepper. Stir, add the nutmeg, melted butter, breadcrumbs, parmesan, and heavy cream. Stir again.
  3. Sprinkle the Gruyere cheese on top, then move the cast-iron pan to the oven and bake for 15 minutes at 360⁰F/180⁰C.
  4. Garnish with fresh parsley.

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